How to make CRISPY Brown rice flour pancakes vegan ( indian gluten-free pancakes without milk recipe)

Unless you are a fan of doughy panckaes that are fluffy and melt in the mouth, these crispy rice flour pancakes will become a favorite treat. The brown rice pancakes are vegan and use no egg. These crispy delicious gluten-free pancakes are a perfect treat for kids and elders alike who love cakes and cookies. If you want to keep these thick and fluffy, you may add a little amount of baking powder, though I have kept this recipe chemical free. The rice flour pancakes vegan recipe is easy to make too. All you need is three ingredients - rice flour, cashew caramel, and water. I have used homemade brown rice flour and cashew caramel. To begin with, let's make caramel with cashews, which is oh so yum, rich, and creamy and plays a prominent role in making these crispy cakes a real treat.

You will need to soak 1 cup of cashews in 2 cups of water.

Discard the water after the cashews have soaked well.

Let them sit in a colander for 5 minutes.

I have used cashews from a local factory in Odisha that I visited before returning to Delhi. 

Then start blending cashews without water first. yes, it might be harder for your machine. Now add 4 tbsp or 1/4 cup of water and blend until creamy. Since I made this cashew caramel with 2 cups of cashews, I kept half of this cashew cream for several other recipes. I love to stir in the homemade cashew cream in my vegan recipes.

Add 1/2 cup of jaggery and vanilla powder and blend again. I reiterate please do not go for the cheap, chemical-laden vanilla essence. Always get your hands on pure organic vanilla beans or powder or extract. They are expensive but worth it.

You should try to avoid as many chemicals in your diet as possible. 

Now keep the cashew caramel aside.

We need 1/2 cup of brown rice atta or plain rice flour here. Since I have made brown rice flour at home, I have used the same here.

Blend together with 1/4 cup+2 tbsp of cashew caramel+1/4 cup + 2 tbsp of water.

Blend for 2 minutes so that the mix gets fluffy.

Now keep it to rest for at least 5 minutes or more.

We are ready to make rice flour pancakes without milk now. Heat an iron skillet or roti tawa and make sure it does not get too hot.

Grease the tawa with oil. Pour rice flour batter and cover. Cook on low. 

Flip side once the bottom looks done. 

Cook the other side now and flip again.

If you want these gluten-free pancakes crispy, then continue cooking these golden beauties on a low flame until they crisp up.

These are so delicious on their own and taste like kaju burfi.

Enjoy these warm or chill the rice pancakes before relishing these beauties. I love to drizzle a little amount of homemade golden syrup with jaggery and garnish my crispy pancakes with cashews.

This is a rich delicious pancake that is crispy and oh so so yum.

Do try out this indian rice flour pancakes recipe today and share your feedback. The rice pancakes are easy to make and delicious to taste, making these a perfect treat for Diwali as well. SO you have an innovative sweet to welcome guests this Diwali or pack these beauties as a Diwali gift.

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